Sacramento daily record-union. [volume] (Sacramento [Calif.]) 1875-1891, 1887-07-30
CULINARY NOTES.

Baked Eggs.--Beat the whites to a stiff
foam and put In a dish to bake. Drop the
yolks in spots carefully, salt, pepper and
butter. If cream is at hand beat table
spoonful with each white. Bake few
minutes.
Strawberry Ice-Cream.-On of thesim-
plest and most delicious desserts is made as
follows: Rub one pint of ripe sweet straw
berries through sieve, add pint of
cream, Il quarter of a pound of sugar and
freeze it. If more is wanted, double or
triple the quantity above.
Chocolate Pudding-One quart of milk,
three ounces grated chocolate. Scald the
milk and chocolate together. When cool,
add the yolks of five eggs and one cup of
sugar. Bake about twenty five minutes.
Beat the whites of the eggs to a stiff froth,
with three-fourths of 4 cup of sugar,
spread over the top of the pudding, and
brown slightly in the oven. 1t should be
perfectly cold when eaten.
Stuffed Eggs for Supper-Boil ten eggs
hard, take off the she'll, then cut off one
third of the egg. Take out all the yolks
and mix with a little bread previously
/ soaked in milk till soft. Melt a piece of
! butter, size of an egg, add this, and season
with pepper and dissolved mustard and
salt till it has the right flavor. Bind it
together with one or two raw eggs. This
mixture must not be very thin. Stuff it
into the hard-boiled eggs, rounding over
the top. Place the remainder of dressing
in the middle Of dish and the ten stuffed
eggs round it. Bake ten or fifteen minutes
till brown.
Rice Croquettes.-The receipt will make
seven or eight small ones: One-half cup OF
rice steamed in one cup of milk till soft,
two small eggs beaten and cooked in the
rice; add little sugar and salt to taste,
one-half grated lemon, one large spoonful
melted butter When cold, mold into
shape, with little -four on the hands.
Beat up one egg; into this roll the GRO
quettes, then in powdered crackers and
fry in hot lard. They must brown over
quickly, but, if not hot inside, lift the ket-
tie from the fire and let them cook little
longer. Take them up on soft paper on a
dish to absorb all grease.
A Health-Giving Diet-Indian corn
contains large amount of nitrogen, has
anticonstipating qualities, is easily assimi-
lated, cheap and very nutritive. A doctor
VI Dole uGCldTts tlltil ii COulSC VI Iiuidh
meal, in the shape of johnny cake, hoe
cake, corn or pone bread and mush, re-
lieved by copious draughts of pure cows
milk, to which, if inclined to dyspepsia, {
little lime water NAV be added, will make
life, now a burden, we'll worth the living
and you need no other treatment to correct
your nervousness, brighten your vision and
give you sweet and peacefuls sleep.
Fruit Sponge.-Strawberries, raspberrie,
or blackbcrries may be used in the follow
ing recipe for delicious cold dessert
Soak half package of gelatine two hours
in half cupful of water. Mash quart o
Strawberries and add half a cupful of sugar
to them. Boil half cupful of sugar with
cupful of water gently for twenty min
utes. Rub the berries through sieve
Add the gelatine to the boiling syrup ant
take from the fire Immediately; then ado
the berries. Set the whole in pan of ict
water and beat five minutes. Add the
whites Of four eggs and beat till the mkt
ure begins to thicken. Put into molds ant
set away to harden. Serve with cream
and sugar.